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To avoid the diseases of winter then I offer you a nice chicken soup it's only 20 minutes to be ready at the table
INGREDIENTS:
1 Store Bough Rotisserie Chicken, carved and meat shredded
1 Tbsp Olive Oil
2 Carrots, peeled and roughly chopped
2 ribs celery, roughly chopped
1 Onion, peeled and chopped
5 Cloves Garlic, minced
1 tsp Fresh Thyme, (1 1/2 tsp Dried Thyme)
Salt and Pepper
64 ounces Low-Sodium Chicken Stock (2 cartons)
6 ounces Egg Noodles
DIRECTIONS:
In a dutch oven over medium-high heat, add the olive oil into the pot and let it heat up. When the oil is heated, add the carrots, celery, and onions to the pot. Let the vegetables soften, stirring occasionally.
While the vegetables are in the pot, carve and shred the chicken meat, using a knife to carve the chicken and two forks to shred the meat. Set aside.
Add the garlic into the pot once the vegetables have softened. Stir for about 30 seconds until the garlic is fragrant.
Add in the thyme and stir until fragrant.
Pour in the chicken stock and stir the soup. Cover and turn the heat to high to bring the soup to a boil. Once boiling adds in the shredded chicken meat and noodles. Boil for about 7 minutes, or until the noodles have softened.
INGREDIENTS:
1 Store Bough Rotisserie Chicken, carved and meat shredded
1 Tbsp Olive Oil
2 Carrots, peeled and roughly chopped
2 ribs celery, roughly chopped
1 Onion, peeled and chopped
5 Cloves Garlic, minced
1 tsp Fresh Thyme, (1 1/2 tsp Dried Thyme)
Salt and Pepper
64 ounces Low-Sodium Chicken Stock (2 cartons)
6 ounces Egg Noodles
DIRECTIONS:
In a dutch oven over medium-high heat, add the olive oil into the pot and let it heat up. When the oil is heated, add the carrots, celery, and onions to the pot. Let the vegetables soften, stirring occasionally.
While the vegetables are in the pot, carve and shred the chicken meat, using a knife to carve the chicken and two forks to shred the meat. Set aside.
Add the garlic into the pot once the vegetables have softened. Stir for about 30 seconds until the garlic is fragrant.
Add in the thyme and stir until fragrant.
Pour in the chicken stock and stir the soup. Cover and turn the heat to high to bring the soup to a boil. Once boiling adds in the shredded chicken meat and noodles. Boil for about 7 minutes, or until the noodles have softened.
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